Parmesan Tart W Recipes

PARMESAN TART W/ ARUGULA SALAD - BRAIDWOODS RESTAURANT, SCOTLAND

Steps:

• Coulis:.
• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
• Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
• Tart:.
• Roll out pastry sheet on floured surface to 1/8-inch thick square. Trim edges to form 11-inch diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Preheat oven to 425°F Line pastry with foil; fill with pie weights or dried beans. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325°F.
• Whisk eggs, cream, Parmesan cheese, and salt and black pepper in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, 30-40 minutes. Cool slightly.
• Salad:.
• Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper.
• Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.

TOMATO AND PARMESAN TART

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
• Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
• To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
• Yield: about 2 cups

MUSHROOM-PARMESAN TART

Steps:

• Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.
• Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)
• Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.
• Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.
• Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)
• Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.
• Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.